Hairy Bikers Navajo lamb stew with cornmeal dumplings recipe on Route 66

Si and Dave served up a tasty Navajo lamb stew with blue cornmeal dumplings on the Hairy Bikers Route 66.

The ingredients are: 2 tbsp oil or lard, 1kg lamb or mutton neck fillet, cut into chunks, 2 onions, roughly chopped, 2 garlic cloves, roughly chopped, 1 tbsp coriander seeds, lightly crushed, 1 tbsp dried thyme, 2 tbsp tomato purée, 3 celery sticks, trimmed and cut into large chunks, 4 carrots, peeled and cut into large chunks, 2 large potatoes, peeled and cut into chunks, ½ pointed or hispi cabbage, cut into wedges or chunks, 250g tin sweetcorn or hominy, drained and rinsed, salt and freshly ground black pepper and finely chopped celery leaves, to garnish.

For the cornmeal dumplings: 125g medium fine cornmeal or polenta, 125g plain flour, 1 tsp baking powder, 1 tsp dried thyme or oregano (optional), 50g butter, chilled and diced, 125ml milk and salt and freshly ground black pepper.


See recipes by Si and Dave in their book titled: The Hairy Bikers’ One Pot Wonders: Over 100 delicious new favourites, from terrific tray bakes to roasting tin treats! available from Amazon now.

The Hairy Bikers Ride Route 66 [DVD] is also available from Amazon now.

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